Mediterranean Chicken Zucchini Bake Recipe
This Mediterranean Chicken Zucchini Bake is a flavorful and wholesome dish featuring tender chicken breasts baked alongside fresh zucchini, cherry tomatoes, olives, and sun-dried tomatoes. Enhanced with classic Mediterranean herbs, crumbled feta cheese, and optional mozzarella, this recipe delivers a deliciously balanced meal that’s perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Carb
Ingredients
Scale
Chicken and Vegetables
- 4 boneless, skinless chicken breasts
- 2 large zucchinis, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1/2 cup sun-dried tomatoes, chopped
Cheeses and Garnish
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 cup fresh parsley, chopped
Optional
- 1 tablespoon balsamic vinegar, for drizzling before serving
Instructions
- Prepare the ingredients: Preheat your oven to 375°F (190°C). Wash and slice the zucchinis into thin 1/4-inch rounds and place on a paper towel to absorb excess moisture. Season the chicken breasts by rubbing them evenly with olive oil, dried oregano, dried basil, garlic powder, salt, and pepper. Slice the cherry tomatoes in half, slice the olives, and chop the sun-dried tomatoes, placing each in separate bowls.
- Assemble the dish: Lightly grease a large baking dish and arrange the seasoned chicken breasts in the center, leaving space between them. Layer the zucchini slices evenly around the chicken to create a surrounding bed. Sprinkle the halved cherry tomatoes, sliced olives, and chopped sun-dried tomatoes evenly over the zucchini and around the chicken for added flavor and freshness.
- Bake the dish: Place the dish in the preheated oven and bake for 30-35 minutes, until the internal temperature of the chicken reaches 165°F (74°C) and the zucchini is tender. Chicken should appear golden and fully cooked. Remove the dish from the oven, evenly sprinkle the crumbled feta cheese over the chicken and vegetables. If desired, add the shredded mozzarella cheese on top.
- Finish baking and garnish: Return the dish to the oven for an additional 5-7 minutes, or until the cheese is melted and golden brown. Remove from the oven and sprinkle with freshly chopped parsley. Optionally, drizzle balsamic vinegar on top for a sweet and tangy finish before serving. Serve the dish warm, slicing the chicken breasts and pairing with roasted vegetables or a side salad, quinoa, or couscous.
Notes
- Make sure to slice zucchinis evenly to ensure uniform cooking.
- Adjust seasoning according to taste.
- The shredded mozzarella cheese is optional but adds a nice gooey texture.
- Balsamic vinegar adds a tangy balance but can be omitted if preferred.
- Use fresh herbs if available instead of dried for a brighter flavor.
- Check chicken temperature with a meat thermometer to ensure food safety.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 105 mg
Keywords: Mediterranean chicken, zucchini bake, healthy chicken recipe, baked chicken with vegetables, feta cheese chicken, easy dinner
